I got back from a trip to D.C. for work this weekend. It was a really great trip and the event went so well. Luckily, we had some time to enjoy the food scene in D.C., which inspired Monday night's dinner. My coworker/friend Ivette that I traveled with found a really great restaurant on Saturday night called Circa in Dupont Circle. I had the best salmon with a maple syrup glaze, which inspired the salad. We also kept munching on some tasty trail mix throughout the weekend, which inspired the ingredients in the salad.
Salmon with Maple Balsamic Reduction and Trail Mix Salad
1 1/4 pounds salmon, skinned
Salt and pepper to taste
1 tablespoon olive oil, plus extra for finishing
1/3 cup maple syrup
3 tablespoons balsamic vinegar
1/2 cup pecans
1 bag spring lettuce mix
1/3 cup dried cranberries (I was out, so I used raisins)
Heat a large non stick skillet on medium heat. Season salmon with salt and pepper to taste on each side and drizzle with olive oil. Cook in skillet about 5 minutes on each side, or until it flakes. While salmon cooks, combine maple syrup and balsamic vinegar in a small saucepan over medium heat. Simmer for about 3 to 4 minutes until it reduces to 1/4 cup. Brush some of the reduction on the salmon. Remove both from heat.
To make salad, toast pecans about 5 minutes in a skillet until fragrant. Toss with greens and cranberries. Top with salmon and drizzle with reduction and additional olive oil as needed. Reserve 1 tablespoon reduction for squash.
Roasted Acorn Squash
1 acorn squash
1 tablespoon brown sugar
Reserved maple balsamic reduction
Preheat oven to 375 degrees. Half the squash and remove seeds and membrane. Place on a baking sheet cut side down and cook 30 minutes. Turn over and sprinkle with brown sugar and cook additional 30 minutes. Remove from oven, slices halves into quarters and peel off skin. Drizzles with remaining maple balsamic reduction and serve aside the salad.
A delicious fall in D.C. inspired meal!